Transport bbq to competition

[NefariousTrashMan]

My church is having their first bbq competition. The fella who set the rules wants the food cooked at home and brought to the competition. On top of that the two proteins are pork steaks and chicken. What would be the best way to transport the cooked food? All the ways I can think of would basically steam the meat during transport. Any ideas would be greatly appreciated thanks in advance.
Zach

 

[gmc2003]

The pork steaks shouldn't be too hard. Let them cool to just above serving temp. Wrap in butcher paper and a towel. Then toss them into a heated cooler. You can use boiling water to get the cooler warm. Just make sure to dump the water out before adding the steaks.

Getting the chicken there with crispy skin could be an issue. A couple of questions:

1. How far is it from your house to church?
2. Any restrictions on how the chicken is cooked - skinless, white or dark meat?


Chris

 

[NefariousTrashMan]

The pork steaks shouldn't be too hard. Let them cool to just above serving temp. Wrap in butcher paper and a towel. Then toss them into a heated cooler. You can use boiling water to get the cooler warm. Just make sure to dump the water out before adding the steaks.

Getting the chicken there with crispy skin could be an issue. A couple of questions:

1. How far is it from your house to church?
2. Any restrictions on how the chicken is cooked - skinless, white or dark meat?


Chris

I’m only about 20 mins away from church. No restrictions on the chicken.

 

[JckDanls 07]

There's really not a way to transport (without steaming from a foil wrapped hold)... Unless you have a heated set up in your tranport vehicle ... How likely is that ??

So really only wrapped and coolered/cambro transport is all you have...

 

[gmc2003]

20 mins. I think I try dark meat like thighs. Get'um cooked to where you want them, and to possible save the crispy skin. Put them in the cooler uncovered on top of the pork steaks. The heat from the steaks should keep them warm, and by not covering them you may be able to save the skin for the 20 min drive. Or you could go the Kettle Fried chicken, Chicken Parm or Cordon blu route. They would probably travel better than BBQ

Chris

 

[NefariousTrashMan]

20 mins. I think I try dark meat like thighs. Get'um cooked to where you want them, and to possible save the crispy skin. Put them in the cooler uncovered on top of the pork steaks. The heat from the steaks should keep them warm, and by not covering them you may be able to save the skin for the 20 min drive. Or you could go the Kettle Fried chicken, Chicken Parm or Cordon blu route. They would probably travel better than BBQ

Chris

Great idea thank you, I have a few weeks to experiment thanks for the ideas.

 

[NefariousTrashMan]

There's really not a way to transport (without steaming from a foil wrapped hold)... Unless you have a heated set up in your tranport vehicle ... How likely is that ??

So really only wrapped and coolered/cambro transport is all you have...

Valid points, cooler it is and I guess the way to look at it is everyone else will be in the same boat for the competition.

 

[JckDanls 07]

Well Good Luck at the Comp. ... Take some pics and let us know how you made out...

 

[912smoker]

Warm the cooler as Chris said and I also warm a softball sized rock wrapped in foil to help keep the cooler warm.
Cooler and plenty of towels should do it.
Would probably do thighs or quarters on the chicken. Good luck!

Keith

 

[DougE]

Cooler with the meat foiled and wrapped in towels. It'll stay hot enough to burn your hands for hours.

 

[DougE]

My church is having their first bbq competition. The fella who set the rules wants the food cooked at home and brought to the competition.

Strange comp rule since they really have no idea you actually cooked it unless it's done right there in front of God and everyone, as we say around here.

 

[NefariousTrashMan]

Strange comp rule since they really have no idea you actually cooked it unless it's done right there in front of God and everyone, as we say around here.

I agree and plan on bringing this up if we decide to make this an annual comp.

 

[DougE]

Warm the cooler as Chris said and I also warm a softball sized rock wrapped in foil to help keep the cooler warm.

Points for creativity! Don't recall ever having seen the hot rock trick or forgot about it if I have.

 

[912smoker]

Points for creativity! Don't recall ever having seen the hot rock trick or forgot about it if I have.

Doug I'm too cheap for a Cambro or big Yeti so have to be creative
Really helps at comps if the brisket gets done earlier than expected.
Just stick it back on the smoker as needed to warm it up!

Keith

 

[uncle eddie]

I have warmed my big crock-pot insert ("bowl") to the desired temp, placed the wrapped (as described above) pork steaks inside the crock-pot "bowl," and stick all of that into a cardboard box, or warmed cooler.

Be sure to use warmed towels fill all voids...run the towels in the dryer for a spell to get them warm.

Cardboard boxes work well in a pinch...for keeping things warm.

Agree with others about dark meat...I like doing thighs.

Good luck!